Foodventory

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Gradele

By: Morana
November 15, 2013
Simple grill grate, but also a way of preparing fish, and even a whole lifestyle and ideology in Dalmatia. Nothing beats freshly caught fish grilled on gradele with no extra preparations or ingredients, later only seasoned with olive oil, garlic and parsley.
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Graševina

By: Morana
November 29, 2013
Graševina is the most common of all grape varieties planted in Croatia. This white is widely found in Central Croatia, Slavonia and Baranja, where it’s at its best, although its origins are tracked to Central Europe. Some call it Welschriesling, but it’s more accurate to use the Croatian...
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Gregada

By: Morana
November 15, 2013
Fish stew prepared with several kinds of white fish, potatoes, white wine, garlic and spices. Some variations also include grapes! The most famous gregada comes from the island of Hvar.
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Grk

By: Manjada
June 02, 2014
A white wine variety indigenous to the island of Korčula. You’ll easily recognize it since its berries are of very different size, like in the picture below.      Until recently, Grk was wild and untamed, very specific, not for sophisticated palates, and local people usua...
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Gvirc

By: Morana
November 15, 2013
Mead, alcoholic drink made from fermenting honey and water, produced in Northern Croatia. Its more generic name is medovina.
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Hib

By: Morana
November 15, 2013
Ancient dried fig cake, typical for the island of Vis (viški hib), but spread all over the Croatian south. Prepared with dried figs, almonds, a bit of homemade brandy and maybe some herbs. It can last for months, preserved in laurel and rosemary, to keep the unwanted insects away and give it a nice ...
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Hrapoćuša

By: Morana
November 15, 2013
Indigenous cake from the island of Brač (especially the place called Dol). Made from simple Mediterranean ingredients like almonds, walnuts, lemon and orange zest, it got its name because it looks like stone, but it’s way more delicious. Also known as hrapačuša.
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Iločki Traminac

By: Morana
January 10, 2014
Brought to Croatia from South Tyrol in 1710, Iločki Traminac is a local variation of the Gewurztraminer, that found an ideal climate thus producing a harmonious blend of acidity and alcohols adored by the wine drinkers around the globe. Sweet smelling, golden yellow in colour, it can be dry or sweet. ...
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Imotska torta

By: Morana
November 15, 2013
Traditional cake for special occasions, coming from Imotski. The filling is made from almonds, lemon zest and Maraschino cherry liqueur, giving it a special touch.
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Istarska supa

By: Morana
November 15, 2013
Drink-meal made from tepid Teran wine, toasted, slightly burned bread, olive oil, sugar and black pepper. Find it in local Istrian konobas (taverns). Great appetizer and mood booster!
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Jabuke u šlafroku

By: Morana
December 21, 2013
Apple slices fried in batter, with sugar and cinnamon.
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Janjetina s bižima

By: GastroLada
July 21, 2014
Lamb with peas (often also with fava beans or artichokes) is essential Dalmatian cooking type of stew. A must try for all lamb lovers.
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Jota

By: Morana
November 24, 2013
Hearty Istrian thick soup ideal for cold weather, made from beans, sauerkraut and potatoes, with obligatory meat like smoked bacon, sasusages or/and dry ribs.
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Juha

By: Morana
February 14, 2014
Soup - wherever you might be in Croatia, whatever the time of the year, you can always get soup. Actually, not can, but must. Soup is supposed to warm up your stomach for all the heavy food that comes after, as well be miraculously healthy for the person eating. The most common variety is the clear boui...
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Kalja

By: Morana
January 20, 2014
Thick and rich soup usually made with diced lamb or veal, cabbage, potato and root vegetables. The recipe will vary depending on the region, as this dish is not typically rooted in a specific area, and you'll also find it in some Balkan countries.
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Kamenice

By: Morana
December 25, 2013
Croatia is blessed to have two first-class locations where oysters are grown: Lim Channel in Istria and Ston in southern Dalmatia. For some people, those coming from Ston are among the best in the world. March and April are the best season to enjoy this delicacy. Eat them raw, only with a slice of lemon an...
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Kaštradina

By: Morana
November 15, 2013
Ancient way of preserving meat in harsh conditions in Dalmatia hinterland during winter – dry cured mutton or kid meat. Delicious in rich stews with wild cabbage and potatoes.
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Kečiga

By: Morana
January 10, 2014
A rare Danube delicacy, now a protected species in Croatia, is Eastern European relative of the sturgeon. If you get to eat it you might be surprised by the yellow colour of the sweet and really tasty meat and the lack of bones (apart from the skull). Some people say you can make caviar from the kečiga'...
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Knedle sa šljivama

By: Morana
December 23, 2013
Sweet plum dumplings - dough made from potato and flour is filled with fresh plums, and then boiled. If you stick to old-school style like our grannies used to do, shortly fry some breadcrumbs on butter and serve this mixture over dumplings. Version with apricots is also quite popular.
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Kolinje

By: Morana
November 15, 2013
Pig slaughter turned into ritual, especially in Slavonia, when family and friends gather for a real food feast. Men do the dirty work, women prepare the food. It involves consuming plenty of šljivovica (plum brandy) and freshly prepared pig by-products.   Photo by Romulić&Stojčić